Blue Ribbon Pumpkin Pie

Photo Credit
Brent Hofacker/Shutterstock
Catherine Boeckmann
Yield
Serves 6-8.
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
Yankee Magazine's Great New England Recipes

This recipe won a blue ribbon at the Goshen (Connecticut) Fair—thus the name. The pumpkin pie is nice and firm, not too custardy. It’s a basic pie recipe, but the crust turns out very well. After all, appearance and taste count most at the fair!

Pie Filling

Ingredients
1 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
1-1/2 cups mashed pumpkin, or 1 can (not pre-mixed pie filling)
1 cup light cream or evaporated milk
9-inch pie shell, unbaked (recipe follows)
Instructions

Mix sugar, flour, salt, ginger, cinnamon, nutmeg, black pepper, and cloves together. Beat in eggs. Stir in pumpkin and cream.

Pour mixture into pie shell. Bake in a 400°F oven for 50 minutes, or until knife is clean after inserting in center of pie. Cool completely before serving.

Flaky Pie Crust Pastry

Ingredients
2 cups flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter, melted
5 tablespoons cold water
1 tablespoon vinegar
Instructions

Mix flour and salt. Cut in shortening and butter until mixture is like coarse crumbs. Add water and vinegar, mixing with fork. Form into ball and chill.

Roll out to form 2 crusts. Makes enough for a double-crust pie.

About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s found each other. She leads digital content for the website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
 

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Comments

Hi, Bob. We’re thrilled for you to be creating your first “from scratch” pie. Here you will find information on how to cook pumpkin: pumpkin. Alternately, you can buy canned, pureed pumpkin at the grocery store.

Lisa (not verified)

7 years ago

For the crust, flour, salt, water and butter flavored Crisco.. The brand of shortening makes a difference.! Nothing else is needed for a basic crust. Check the label on the container for the proportions. I have won many contests with this combination.

Deborah (not verified)

7 years 1 month ago

What does make enough for a double crust pie mean... (never baked a pie) thank you for explanation.

Hi, Deborah. The Flaky Pie Crust recipe makes enough for a pie with a bottom and top crust. Some pies just have a bottom crust. Good luck with your first attempt at pie!

To Deborah: Most pumpkin pie recipes are written for baking two pies at once, (such as the famous Libby's canned pumpkin label recipe)... I think it is an old tradition- it is the only way I've ever known. Baking one at a time is unheard of in my family. So, as for the crust, since this isn't a top & bottom crust fruit pie - you have enough crust to divide for 2 pumpkin pies! One for family & friends to devour, and one for you to keep all for yourself! Have fun & Happy Autumn!

Rich (not verified)

7 years 10 months ago

Very similar to a recipe I've used for years. Mine used less ginger. I'll have to try this.
Another pepper??? comment: not sure about that. I've used a bit more cream, less sugar.
I've always baked 450 for 15 min, then 320 til done.

CAROL DOHM (not verified)

8 years 1 month ago

bake at what temp for how long?

Hi, Carol, Notice in the “Instructions,” you bake this pie in a 400 degree F oven for 50 minutes, or until a knife inserted into the center comes out clean.

All the best!

Brad (not verified)

8 years 1 month ago

What kind of pepper do you use? ie, red, black, green, cayenne, chile, tellicherry?

That would be “freshly ground black pepper,” Brad. Hope you like it!